Classic Crème Brûlée

Make the Custard

1. Heat the oven: Preheat to 325°F. Set out 6 ramekins in a roasting pan. If you want extra insurance against sliding, set a folded kitchen towel in the bottom of the pan and place the ramekins on top.

2. Warm the cream: In a medium saucepan, combine the heavy cream with the vanilla bean and seeds (if using). Warm over medium heat until it is steaming and you see tiny bubbles around the edge, about 5 to 7 minutes. Do not boil. Turn off the heat and let it steep 10 minutes.

   Vanilla bean note: Remove the pod after steeping. You can rinse and dry it, then bury it in a jar of sugar for quick vanilla sugar later.

   

3. Whisk yolks and sugar: In a bowl, whisk the egg yolks, 1/2 cup sugar, and salt until the mixture looks smoother and a shade lighter, about 30 seconds. Do not whip in tons of air.

   

4. Temper: With the heat off under the cream, slowly pour about 1 cup of the warm cream into the yolk mixture while whisking constantly. Then whisk the warmed yolks back into the saucepan with the rest of the cream. If using vanilla extract, whisk it in now (off heat).

5. Strain: Pour the custard through a fine-mesh strainer into a large measuring cup or bowl. This catches any little eggy bits and makes your custard extra smooth. Skim off foam if you see it.

   

6. Fill ramekins: Divide custard among ramekins, filling each about 3/4 full.

Bake in a Water Bath

1. Add hot water: Pull the oven rack out a few inches and set the roasting pan on it. Carefully pour very hot tap water (or water just below a simmer) into the pan until it comes about halfway up the sides of the ramekins. Then gently slide the rack back in.

   

2. Bake: Bake for 30 to 40 minutes, until the edges are set and the centers still jiggle slightly.

   Optional temp check: If you are using a thermometer, aim for about 170 to 175°F (77 to 80°C) in the center.

3. Cool, then chill: Carefully remove ramekins from the water bath and set them on a counter. Cool uncovered until no longer steaming, about 30 to 45 minutes, then cover and refrigerate for at least 4 hours (or overnight). Cooling uncovered first helps prevent condensation on top.

Brûlée the Tops

1. Dry the surface: Uncover custards. If you see any moisture on top, gently blot with a paper towel. Dry surface equals better caramel.

2. Sugar layer: Sprinkle 1 to 1 1/2 teaspoons sugar evenly over each custard. Tilt and rotate the ramekin so it is a thin, even coat.

3. Torch method (recommended): Use a kitchen torch to melt and caramelize the sugar. Keep the flame moving in small circles until the top turns deep golden amber.

   

4. Broiler method (backup): For best results, chill custards until very cold, then freeze 10 to 15 minutes right before broiling. Set ramekins on a sheet pan and broil on the top rack for 1 to 3 minutes, rotating as needed. Keep your eyes on it the entire time and pull them as soon as the sugar is melted and browned (the goal is caramel, not warm custard).

5. Rest and crack: Let the sugar crust set for 1 to 2 minutes. Serve immediately and listen for that very satisfying tap.